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Preserves with Sara-Jane


Duration: One day (10-4)

Price: £65

Run by: Tamara Burgess
at Acton Scott Historic Working Farm

01694 781307

Wenlock Lodge
Acton Scott
Church Stretton
Shropshire
SY6 6QN

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About the Course

There will be plenty to keep you pickling and preserving throughout the year using ingredients from your garden, orchard and allotment. Nothing will be wasted as Sara-Jane guides you in using the available products season by season. At the end of each course you will take home your preserves and the recipes so you can carry on in your kitchen. Keep your cupboards well stocked or delight your friends with a gift handmade by you. All the preserving courses are gluten free and suitable for vegetarians. Please see individual courses for those suitable for vegans.

Sara-Jane's ethos is to reintroduce long-forgotten recipes, using seasonal produce. Her passion for everything preserved led her to start her business, The Ludlow Jam Pan, in October 2008. She is a very popular tutor at Acton Scott and we recommend to book early to avoid disappointment.

The Herb Garden, Saturday 15th June. You will make:
Apple herb jelly, choose your own selection of herbs to make a beautiful jelly
Herb Pesto
Rosemary & Chilli Oil
Mint Syrup
Herb Mustard

The Fruit Garden, Saturday 16th July. You will make:
Raspberry Vinegar with scented geraniums
Sweet Pickled Gooseberries
Summer Berry Jam
Blackcurrant Curd

Victorian Preserves, Saturday 10th August. Suitable for vegans.
You will make:
Raspberry Vinegar
Tamarind Mustard
Kashmir Chutney
Bottled Blackcurrants with Lemon Verbena

Preserving with Honey, Saturday 31st August. You will make:
Lemon Marmalade with Honey
Plums in Honey
Honey Mustard
Honeyed Pickled Onions

Orchard Preserves, Saturday 12th October. You will make:
Medlar Jelly
Orchard Chutney
Bramley Lemon Curd
Quince Vodka

Tutor: Sara-Jane Brough

Accessibility
Acton Scott Historic Working Farm is an outdoor site. Most areas are wheelchair accessible, but please be aware that the farm yard is cobbled and the ground often uneven. If you have any access concerns, please contact us. When booking please advise us of any medical conditions or special requirements.

Payment for courses
Course places must be paid for at the time of booking. Your place is not secure until paid for in full. If you have to cancel your booking, please inform Acton Scott Historic Working Farm as soon as possible by telephone and confirm in writing or by email. If you cancel your booking more than four weeks before the course start date, 90% of the course fee will be refunded (10% of the course fee will be reserved to cover administrative costs). You may use your fee towards an alternative course. If you cancel your booking less than four weeks before the course start date, fees paid will not be refunded unless the course was full and your place can be re-sold.

Please contact us via the form or phone number above to book your place.

If booking with a CraftCourses voucher for part or all of the course fee, please fill in the contact form above or telephone us. Your voucher code must be provided at the point of booking.

What's included in the price?

Lunch, refreshments, tools and materials all included. Please let us know at the time of booking if you have any special dietary requirements.

Please bring an apron and a basket to take your preserves home in.



Want to review this course?

Best bit was making the striped orange - with brandy! Smells delicious - so like autumn. Lovely tutor - a real asset to Acton Scott.

- - #4720

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Course Start Dates

Saturday 15th June 2019
Saturday 6th July 2019
Saturday 10th August 2019
Saturday 31st August 2019
Saturday 12th October 2019
  • Suitable for beginners
  • Suitable for events & groups

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